Members' Recipes Archive

July 1999
Aubergines aux anchois -- Eggplant with anchovies
Geraldene Holt

Aubergines aux anchois -- Eggplant with anchovies

By: Geraldene Holt

Serves: 4

In this simple Provençal dish the glossy, purple-skinned aubergines are halved and interleaved with an aromatic mixture of herbs and anchovies. The subtle smoky flavour of the dish is very good served either hot or cold as a first course.


2 medium aubergines
1 shallot, peeled and finely chopped
1 clove of garlic, peeled and finely chopped or crushed
4 cured anchovy fillets
1 tablespoon fresh basil leaves
1 tablespoon parsley leaves
3-4 tablespoons olive oil
2-3 large tomatoes, sliced
12 black olives, stoned and halved


Preheat the oven to 180°C/350°F.

Rinse the aubergines in cold water to remove any dust and dry with kitchen paper. Remove any stalk and leaves and halve the aubergines lengthways with a sharp knife. Place the cut side down on a lightly oiled baking dish and make 4-5 lengthways cuts, but not all the way through, to resemble the leaves of a book.

Pound together, or whizz in a food processor, the shallot, garlic, anchovies, basil, parsley and some of the olive oil, to make a thick paste. Spread the 'leaves' or cut surfaces of the aubergines with the paste and insert slices of tomatoes and slivers of black olive between them. Drizzle the remaining olive oil over the aubergines. Add 2 tablespoons of water to the baking dish and cover lightly with cooking foil or paper.

Bake in the preheated oven for 30-40 minutes or until the aubergine are cooked. Serve hot or cold with crusty bread.

Recipe copyright © Geraldene Holt from 'Recipes from a French Herb Garden' (Conran Octopus).


Author: Geraldene Holt Email:

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